Roasted Red Pepper Hummus

My Roasted Red Pepper Hummus recipe is super easy to make. You will have a savory and delicious homemade hummus in no time. I love to have hummus as a snack because it is rich in protein and contains healthy ingredients. Chickpeas are the star of any hummus but this hummus recipe has a flavorful sidekick, the roasted red pepper.

Where did hummus originate?

Well, the truth is, no one knows for sure. Some think through historical findings that the Egyptians created hummus in the thirteenth-century. The Middle East has an ample amount of chickpeas and the word hummus translates to chickpea in Arabic. The Greeks (that includes me!) traded with the Egyptians for hundreds of years. That might explain why Greek and Middle Eastern cuisine are similar. We may never know the answer but at least we get to enjoy this tasty dip.

How do I prepare the chickpeas?

In this recipe I used canned chickpeas but you are welcome to use dried chickpeas if you prefer. If you use dried chickpeas you will need to soak or boil them to make them soft for the hummus.

What vegetables go well with hummus?

I garnished the homemade Roasted Red Pepper Hummus with tomatoes and cucumbers to add a fresh component to the dish. I like to dip baby carrots, sliced bell pepper, snap peas, and fresh broccoli florets into hummus. Although, if you aren’t a big veggie fan pita or pita chips serve as great dipping utensils as well.

How to make Roasted Red Pepper Hummus

Drain the roasted red pepper and discard any seeds.
Dice your roasted red pepper so that is easily combines with the other ingredients in the food processor.
In the food processor purée the diced roasted red peppers, garbanzo beans, garlic, tahini, lemon juice, 1/4 cup of olive oil, salt, and pepper.
Blend until smooth. Spread the hummus on a decorative plate and garnish with fresh cherry tomatoes, diced cucumber, crumbled feta, pine nuts and parsley. Drizzle with olive oil and it is ready to serve.

How long can I keep the hummus?

Keep your delicious homemade hummus in a sealed container for four to five days.

Spotify Playlist

This playlist will transport you to the Mediterranean. It contains traditional Greek pieces, dance music, and of course some Mama Mia songs. Enjoy!

Roasted Red Pepper Hummus

Try my easy Roasted Red Pepper Hummus recipe today. Combine the roasted red peppers, tahini, garlic, and olive oil for the perfect hummus. Serve it with pita chips at your next gathering for a delicious appetizer.

Roasted Red Pepper Hummus

1 large roasted red pepper packed in oil (drained)
1/4 cup extra virgin olive oil
15 ounces garbanzo beans (drained)
1 teaspoon garlic (minced)
1/3 cup tahini
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Garnishes

1/2 cucumber (sliced and halved (or quartered depending on the size of the cucumber))
1/2 cup cherry tomatoes (halved)
1/4 cup feta (crumbled)
1 tablespoon pine nuts
5 sprigs parsley

First, drain your roasted red pepper and discard any seeds.
Dice your bell pepper into fine pieces.
In a food processor, purée the diced roasted red peppers, garbanzo beans, garlic, tahini, lemon juice, 1/4 cup of olive oil, salt, and pepper.
You may need to pulse your ingredients several times with the food processor to properly combine them. Blend until smooth.
Lastly, spread the hummus on a decorative plate and garnish. Place the cucumbers, halved cherry tomatoes, feta, parsley, and pine nuts alongside the hummus or in the center of the dish.
However you want to garnish the hummus is perfectly fine. The garnish ingredients add some more freshness and flavor.
Lightly drizzle the hummus with olive oil and serve alongside pita chips or fresh veggies.